Friday, May 23, 2014

There comes a time in everyone's life when the lightening strikes.
When you have an idea so brilliant, you can't wait to share it with the world.
In this case, a giant bolt hit me square in the face.

I had my first Sonoran HotDog last year. A bun stuffed with a bacon-wrapped hot dog , pinto beans, tomatoes, onions, jalapeños and a drizzle of fresh sour cream.

It changed my life.

I was reminiscing about my Sonoran HotDog experience while at the grocery store shopping for chile relleno ingredients.

And then…



6 hot dogs
6 thin slices of bacon
6 tbsp of shredded cheddar jack cheese
6 peeled and seeded anaheim chilies
6 tbsp of salsa
1/4 cup of pinto beans

For the batter

1 cup of all purpose flour
1 egg
1 tsp garlic powder
1/2 tsp of black pepper and salt
1 1/2 cups of beer (I used a Mexican beer)


  1. Prep your chilies before you begin working. Either purchase them peeled and seeded, or remove the peel and cut the seeds out of the inside. There are different methods of peeling chilies but I found that using a peeler, and being very careful to remove as little of the chile meat as possible, works best for me.
  2. Spray a pan with non-stick spray.
  3. Wrap each hot dog in a slice of bacon and cook in the pan until the bacon browns and crisps.
  4. Remove the hot dogs from the pan and set aside. Be sure to reserve the bacon grease over medium heat for frying the chilies.
  5. Cut a slit in each chile to make it a bun.
  6. Prepare your batter.
  7. Add the flour, egg, garlic, pepper and salt to a bowl and whisk together with a fork.
  8. Slowly add the beer to form a batter.
  9. Dip the cut chilies into the batter.
  10. Place the battered chilies into the hot bacon grease and cook until the batter is brown and crisp and the chile has softened.
  11. When the chile bun is ready and still hot, add 1 tbsp of shredded cheese to the bottom of the relleno.
  12. Add 1 tbsp of warm pinto beans on top of the cheese.
  13. Add the hot dog on top of the pinto beans and top with salsa.
  14. Try to wrap as much of the chile around the hot dog as possible. 
  15. Serve with a knife and fork.

Total face smash moment, Yummies.
I think I ate, like, four of these.
I can't really remember.
The lightening seems to have affected my ability to cook or think of anything other than these bad boys.

Oh, except this recipe for the Cilantro Lime Corn that went with it…


2 cups of cooked corn
1 cup of chopped cilantro
1/4 cup of lime juice
1 tsp salt
2 tbsp olive oil
2 tbsp butter


  1. Boil the corn until it is fully cooked.
  2. Add the cilantro, lime juice, salt and olive oil to a food processor and pulse until smooth.
  3. Stir the cilantro dressing into the warm corn.
  4. Add the butter, stir again and serve.


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1 comment:

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